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Why The Hot Sauce Industry Is The New Craft Beer Industry
Business Insider ^ | December 11, 2012 | Jason Daley

Posted on 12/15/2012 6:51:23 AM PST by PJ-Comix

In April research firm IBISWorld declared manufacturing of the spicy condiment to be one of the 10 fastest-growing industries in the U.S., with average company revenue jumping 9.3 percent per year over the last decade.

Even though the segment is small—roughly 5,500 people employed by 218 sauce companies, an industry valued at $1 billion—it packs an entrepreneurial punch.

(Excerpt) Read more at businessinsider.com ...


TOPICS: Culture/Society
KEYWORDS: hotsauce
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To: mylife

I’ve never seen it or had it offered to me in an Italian place. Just olive oil with a little bit of herbs and maybe a pepper flake or two served on a plate with bread for a starter is the closest I’ve come, and that’s not very close.


121 posted on 12/15/2012 8:18:59 AM PST by RegulatorCountry
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To: who knows what evil?

Wow, cool, thanks. Bookmarked.


122 posted on 12/15/2012 8:19:33 AM PST by LibWhacker
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To: mplsconservative

Throw it at your opposing team! LOL!


123 posted on 12/15/2012 8:20:25 AM PST by mylife (The Roar Of The Masses Could Be Farts)
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To: RegulatorCountry

Avalon Gardens Pizza used to serve it on the side to dunk your crust in.

I am sorry to report this great pizza place is closed after like 45 years in the obama economy


124 posted on 12/15/2012 8:24:53 AM PST by mylife (The Roar Of The Masses Could Be Farts)
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To: PJ-Comix

I have two off-the-beaten path favorites that I never am without: Goya Salsita Chile de Arbol (there are other good ones, Goya’s Smoky Ancho Salsita is awesome too) and Salsa Búfalo (Clasica). The Búfalo on cold shrimp with a squirt of lime is divine. I keep a bottle of Tabasco on hand because I cannot make scrambled eggs or deviled eggs without it. But that is all I use it for.


125 posted on 12/15/2012 8:25:48 AM PST by La Lydia
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To: mylife

LOL! I could watch that silly video over and over and every time I laugh. I like the “whistle like a Mexican” and the man brushing his teeth with it. The fake mustache guy is over the top funny.


126 posted on 12/15/2012 8:25:54 AM PST by mplsconservative (Barack Hussein 0bama has American blood on HIS hands!)
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To: mylife

I agree 100%


127 posted on 12/15/2012 8:27:06 AM PST by ImJustAnotherOkie (zerogottago)
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To: La Lydia
Bufalo Clasica is a very over looked general purpose sauce, a bit vinegary but classic.

Works in a pinch for Yucatan Poke Chops ☺

128 posted on 12/15/2012 8:29:35 AM PST by mylife (The Roar Of The Masses Could Be Farts)
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To: mplsconservative

LOL, that’s hilarious even though I don’t have sound on this computer. Bookmarking for later when I finally do have a fully functioning computer (if such a thing exists). BTW... Gotta try brushing my teeth with Tapatio, lol!


129 posted on 12/15/2012 8:30:46 AM PST by LibWhacker
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To: ImJustAnotherOkie

Tabasco is just to vinegary and thin.


130 posted on 12/15/2012 8:30:50 AM PST by mylife (The Roar Of The Masses Could Be Farts)
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To: mplsconservative

It was pretty darn funny LOL

But I question anyone that eats mission brand tortillas LOL

And I want butter on my tortillas


131 posted on 12/15/2012 8:33:04 AM PST by mylife (The Roar Of The Masses Could Be Farts)
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To: who knows what evil?

Yes I am sure it does burn, but does it leave you colitis and diverticulitis which gets so bad you end up in the ER and then on antibiotics for 2 weeks? No, I didn’t think so. This stuff is not harmless to all of us.


132 posted on 12/15/2012 8:34:15 AM PST by Ditter
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To: PJ-Comix

Common sense alone dictates what foods Sriracha is best on.
Eggs of all kinds, omelettes,roasted chicken,pizza, but sparingly.Fried fish, I suppose. But interestingly, Sriracha always gives me a brief fit of hiccups, even as it goes to work opening my sinuses.I squirt sriracha on the side of the plate rather than directly on food.
I wouldn’t try Sriracha on cornflakes, though. And it would be counterintuitive to put it on oatmeal.


133 posted on 12/15/2012 8:34:37 AM PST by supremedoctrine
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To: supremedoctrine

McIIhenny is sad.


134 posted on 12/15/2012 8:39:40 AM PST by mylife (The Roar Of The Masses Could Be Farts)
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To: supremedoctrine

You need to try pooting it on your oots!


135 posted on 12/15/2012 8:41:24 AM PST by mylife (The Roar Of The Masses Could Be Farts)
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To: mylife

Too much and too thin. The Green sauce is very good however. I’m getting the sweats just thinking about all these pepper sauces.


136 posted on 12/15/2012 8:44:02 AM PST by ImJustAnotherOkie (zerogottago)
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To: LibWhacker

Oh, you need to hear the audio, that’s where you’ll get the, ahem, non-PC stuff. Glad you like it even without sound. :)


137 posted on 12/15/2012 8:47:23 AM PST by mplsconservative (Barack Hussein 0bama has American blood on HIS hands!)
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To: ImJustAnotherOkie

I do prefer McIIhenney’s Green sauce over the original.

But I always liked verde sauces

Tomatillo verde sauce rocks on poke chops

I like the brightness of green sauces.


138 posted on 12/15/2012 8:48:00 AM PST by mylife (The Roar Of The Masses Could Be Farts)
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To: PJ-Comix

I love Tapatio. It’s an old Southwestern standard. I also put New Mexico red chile powder in a shaker with larger holes. I use it on damn near evrything.


139 posted on 12/15/2012 8:47:59 AM PST by sean327 (God created all men equal, then some become Marines!)
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To: supremedoctrine

I like the XXX El Yucateca Mayan recipe.
Just a drop will do it.

My niece bought me some “F***ing Hot Nuts”,
spicey peanuts, they were so hot I couldn’t
eat them, heck even my pee was burning.

Chinese chili oil is good too on salt and pepper
squid.

Try a PBJ thats peanut butter,Bacon and Jalopenas!


140 posted on 12/15/2012 8:49:21 AM PST by tet68 ( " We would not die in that man's company, that fears his fellowship to die with us...." Henry V.)
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